Zucchini soup has become a soup I make in my house almost every week. It’s creamy and delicious plus so easy to make. Using fresh zucchini, coconut milk and one of my favorite spices, turmeric. You’ll want to make this soup every week too!

It’s great with roasted brussels sprouts, cauliflower rice or just by it self. Try it and let me know what you think in the comments below.


3 zucchini (cubed)

2 tbsp EVOO

1/2 sweet onion (diced)

1 tsp minced garlic

1 can full fat coconut milk

1 cup vegetable broth

1 tsp turmeric

sea salt & black pepper (to taste)

red pepper flakes (optional)

fresh cilantro (optional)


1. Chop zucchini into bite size pieces. Using a medium sauce pan heat EVOO over medium heat. Add diced onion and minced garlic. Let cook for 5-6 minutes until fragrant.

2. Stir in zucchini and turmeric. Let cook for 3 minutes. Add 1/2 cup vegetable broth and cover with lid. Cook 7-8 minutes until zucchini is very soft.

3. Add coconut milk, remaining vegetable broth, and season with sea salt and black pepper. Cook another 5 minutes.

4. Allow soup to cool before blending it to the perfect creamy texture. I usually let cool off the burner about 10-15 minutes. Blend soup until very creamy (I use a NutriBullet). Add blended soup back to saucepan and cook on low until ready to serve. Garnish with fresh cilantro and red pepper flakes.